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  • Posted March 19, 2013 by
    ebanreb
    Location
    France

    More from ebanreb

    Pigeons into laminated with the foie gras and truffles

     

    Pigeons into laminated with the foie gras and truffles

     

    Ingredients:

    Base: 5 pigeons of approximately

    430 G part

    300 G of foie gras

    100 G of white truffles

    1 curly kale part

    80 G of smoked bacon

    1 kg of puff pastry

    60 G of butter

    1/2 L basic white Sauce pigeon:

    50 G black truffles

    100 G of foie gras into cubes(thierry marx video)

    3 pods d’ail 1 onion

     

    Method:

     

    Prepare l’embeurré of cabbage, by slicing thinly it finely and by bleaching it, then drain it. In a pan, make return smoked bacon cut into cubes and add the cabbage, 60 G of butter, then white zone. Let approximately cook cabbage during 20 mn, then drain it. Bone the pigeons, nets and thighs, then remove the skins. Put on a bottom of feuilletage 10 cm in diameter the net of seasoned pigeon, sliced thinly truffles, a piece of foie gras, the boned thigh, and cabbage.



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